Friday, November 1, 2013

Pumpkin Tortellini Soup

It's that time of year... I have been craving pumpkin! Pumpkin something... pumpkin anything... I need to cook with pumpkin! I didn't want anything traditional. I wanted pumpkin, but in a new and exciting way - one that I had never tried before. After scouring the internet, I came across a few recipes having pumpkin paired with feta and rosemary. Hmmm, that makes me think - I don't have any feta, but I did just buy some cheese tortellini. I had been looking into making a soup or something with them, so I wonder...

An idea was born - Pumpkin Tortellini Soup! I didn't want a super thick pumpkin soup, as is traditional this time of year. Maybe something a bit more fresh and light - so the tortellini won't get lost in the mix. My mind was spinning with the possibilities, and none of them headed in the usual direction. 

This is what we ended up with, and I have to say - it was really good! The pumpkin, rosemary, and cheese tortellini complemented each other extremely well. The undertones of yellow squash kept it light and airy, while the addition of the red pepper flakes really rounded out the dish without making it spicy.

Try it for yourself. I think you'll like this new way to use pumpkin. I know that I will definitely be making it again! This recipe is for the slow-cooker, but can easily be adapted to a stove top, should you need it.


  • 2 Tbs Butter
  • 1-2 Yellow Squash, peeled, seeded, and diced (about 1 cup)
  • 1/2 yellow onion, diced
  • 1/4 tsp Minced Garlic
  • 2 - 14.5 oz. cans of Chicken Stock
  • 1 - 15 oz can Pure Pumpkin Puree (not pie mix)
  • 1 tsp Rosemary Leaves
  • 1/4 tsp Oregano
  • 1/4 tsp Crushed Red Pepper Flakes
  • 1 1/2 cup Cheese Tortellini (fresh or frozen) 
  • Salt and Pepper
  • 1/4 tsp Cornstarch (optional)
For the Garnish (optional)
  • Course Grated Parmesan Cheese
  • Garlic Flavored Croutons


Prepare the squash by peeling the skin, cutting off the ends, and scraping out the seeds. (It is very important that you remove the seeds. You do not want any of those pesky things floating around in the soup - yuk!) Dice the remaining pulp into small (1/4 inch) pieces. You'll want around 1 cup of squash. Dice the onion half, as well. 

Melt the butter in a skillet over medium-high heat. Add the diced onion and yellow squash. (If your area has already become too cold for yellow squash, you can substitute with a mild flavored diced apple.) Season with salt and pepper, and saute until softened and beginning to caramelize around the edges. Add in the minced garlic, and saute only a minute more, until fragrant. 

Transfer all of this into a crock-pot set to high. Add in the chicken broth, pumpkin, rosemary, oregano, and red pepper flakes. Stir until the pumpkin is blended well. Cook on high for about 3 hours - or 4 to 5 hours on low.

Puree soup using an emulsion blender. This will give you a nice smooth texture.  

Stir in the tortellini and continue to cook on high, covered for an additional 20 to 30 minutes for fresh - or 45 min for frozen pasta. Season with more salt and pepper, if needed. 

Check the consistency. If a thicker soup is desired, mix cornstarch with a little water in a ramekin to make a roux. Stir the roux into the soup, and continue to cook - uncovered this time, for 15 minutes more, or until desired consistency is reached. That being said, mine was plenty thick without this - but I am using an 'old school' crock-pot that probably cooks a bit hotter than newer models.

Ladle into bowls and garnish with Parmesan cheese and/or croutons, if desired. 

This recipe serves 4, but can easily be doubled to accommodate more - and still fit into a standard sized slow-cooker.

I served this soup with a warm cheesy garlic bread, which was perfect for dipping.



1 comment:

  1. This soup sounds delicious and perfect for fall! :)
    Thank you for sharing at Marvelous Mondays this week!


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